Knowing about heat transfer… Or at least its physics (will help you prevent dry pork chops). Because thicker cuts of meat cook different than thinner ones, make sure to change your approach based off the cut’s thickness. A thick-cut chop is not the same as thin cutlet, nor should they be treated the same way.
Follow the chart for cooking times based on thickness. Respect the meat by getting a browned crust and a juicy interior. If you ignore it, the meat will be stringy and gray.
How to Cook Pork Chops Based on Thickness
Thin cutlets also cooks fast and are delicate. There’s not much room for mistakes. Heat moves through them quickly, so you need to finish cooking them fast; otherwise, inside will dry out while you wait for the outside to brown. That’s why thin cuts like this is ideal for breading or other fast cooking methods like pan frying.
Now, as the chop increases in thickness, so does the preparation. For amateur cooks at home, we recommend going with about an inch thick. It can still retain moisture and there is enough surface area to develop some sort of crust during its time in the pan. At this size, no specialized equipment are required, hitting that sweet spot.
But what about thick? If you use just the stove, a one-and-a-half-inch chop will be overcooked by the time it’s safe to eat. With this thickness, you’re looking at a dual-zone approach. Use high heat to sear the outside, creating flavor. Finish in the oven.
As chart shows, thicker pieces requires more oven time. Low and slow allows the center to cook through without burning edges.
Then there’s the cut. Is it bone in or out? The bone (and also the fat) insulates steak, keeping it juicy while it cooks. Boneless chops are lean. They don’t have this defense. You’ll want to brine a thick cut if you’re preparing a thick boneless chop or it would of been tough.
It’s all about matching the cut to the technique, which the guide details. Don’t sous vide a thin cutlet, or braise a tender loin chop. Getting the technique right will make your meat taste great, rather than merely good.
The last point is temperature. According to the USDA, pork should be cooked to 145 degrees Fahrenheit. Some cooks might find that number low. But many people grew up cooking it to 160.
Remove the meat at 145 degrees, then allow it to rest. It will keep cooking in its own leftover heat and the juices will spread out. Resting is mandatory. If you don’t, they will simply leak onto your plate.
Use a thermometer, pick a good-sized chop, and respect its size.